Beef Wellington is a traditional British dish; it’s said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. The celebratory dish became a classic that rose to popularity as a fancy centerpiece served at dinner parties and holidays in the mid 1900's.
1 (2 lb.) center-cut beef tenderloin, trimmed Kosher salt Freshly ground black pepper extra-virgin olive oil, for greasing 2 tbsp. Dijon mustard 1 1/2 lb. mixed mushrooms, roughly chopped 1 shallot, roughly chopped Leaves from 1 thyme sprig 2 tbsp. unsalted butter 12 thin slices prosciutto all-purpose flour, for dusting 14 oz. frozen puff pastry, thawed 1 large egg, beaten Flaky salt, for sprinkling
This prime rib dinner is perfect for Christmas or other special occasions. This recipe includes a mustard and horseradish crust on the beef, and gives you the perfect roasting time. Make a delicious au jus with the pan drippings, and serve with mashed potatoes and roasted veggies for a fabulous feast.
1 (6 pound) boneless prime rib roast 2 tablespoons prepared horseradish 2 tablespoons Dijon mustard 2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 2 teaspoons dried thyme 2 teaspoons garlic powder 2 stalks celery, cut into 2-inch pieces 1 carrot, cut into 2-inch pieces 1 small unpeeled onion, quartered and separated
This Roast Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect holiday main dish recipe or something you can make any time for a special occasion..
2 teaspoons paprika 2 teaspoons salt 1 teaspoon black pepper 1 (5 pound) whole duck ½ cup butter, melted, divided
I was so excited about this juicy roast turkey recipe every step of the way and I think you’ll feel the same way when you try it. I spent several days researching all of the best turkey recipes online, in books, and getting trusted advice from my Mom and you, my readers. This tender and delicious turkey will impress your dinner guests.
1 (18 pound) whole turkey, neck and giblets removed 2 cups kosher salt ½ cup butter, melted, divided 2 large onions, chopped, divided 4 carrots, coarsely chopped, divided 4 stalks celery, chopped, divided 2 sprigs fresh thyme, divided 1 bay leaf 1 cup dry white wine
Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is adapted from a Julia Child’s recipe. With layers upon layers of finely sliced potatoes baked in, cream, butter and cheese with a hint of fresh thyme, it’s luxurious and thoroughly indulgent.
Potatoes: This recipe starts with thinly sliced Russet potatoes. You can substitute Yukon gold, if you like. Onion: Slice one onion into rings to layer with the potatoes. Seasonings: These creamy au gratin potatoes are simply seasoned with just salt and pepper. Butter and flour: The cheese sauce starts with a roux made with butter and all-purpose flour. Milk: Make sure you slowly whisk in the milk to create the creamiest consistency. Cheese: Because isn't everything better with shredded Cheddar?